Process of preserving eggs.



UNITED sTAtrns PATENT onnin VTCTOR- CLAIREMONT, OF SAN FRANCISCO, CALIFO'RNIA, ASSIGNO-R TO NATIONAL EGG COMPANY, OF SAN FRANCISCO, CALIFORNIA, A CORPORATION OF CALIFORNIA.

PROCESS OF PRESERVING EGGS.

No Drawing.

To all to]: am it may concern:

Be it known that I, VICTORCLAIREMONT,

a citizen of the United States, and resident of San Franciso, in the county of San Francisco and State of California, have invented certain new and useful Improvements in Processes of' Preserving Eggs"; and I do hereby declare the following to be a full, clear, and exact description of the same.

The object of this invention is to provide a process whereby eggs may be preserved in a pure and edible condition for a long period of time. From investigations made by me I have reached the conclusion that the principal causes of egg deterioration may be classed under three headings first, partial development of the embryo;

' second, changes produced by bacterial action upon the egg content; and third, absorption of foreign odors and flavors from the surrounding air and the evaporationof moisture from the egg due to air circulation, thereby producing what is commonly termed shrunken eggs. The first cause of deterioration may be prevented by producing non-fertile eggs and also to a cer- Specifioatlon of letters Patent.

Application filed March 31, 1913. Serial No. 758,067.

tain degree by keeping the eggs at a very low temperature, precautions much the commercial to this cause.

but in spite of the best reservation of eggs is due of the deterioration in he second cause of 'deteriq oration may also, to a certain extent, bef controlled by producing eggs under cleani and sanitary conditions and by keeping the eggs at a low temperature.

where eggs are kept even at a just above the freezing point bacteria in time enter through the pores of the shell and noticeable deterioration takes of deterioration has;

place. The third cause commercially received less "consideration than either to, but it is very clear that the absorption Nevertheless, temperature of the egg, 5

of the first two causes referred of odors and flavors from the air and the evaporation of the moisture of factors of extreme importance which must be overcome if-material deterioration is to be prevented. p

In accordance with the method 'of the present invention it is-proposed that-by a simple treatment, shall be checked,

the egg are 3 the embryo development. the bacterial, iife on and b in the shell destroyed, the shell sealed .to:

prevent the entrance of bacteria through the same, or the penetration of foreign odors ess it is, of course,

Patented Apr. M, 1914.

and flavors from the surrounding air, as well as the prevention of the exaporation of the moisture content of the egg.

The invention depends for its success upon my discovery of the fact that by subjecting the eggs for an exceedingly brief period of time to a temperature considerably above the temperature of boiling water, preferably approximately from 250 to 280 F. and ap plying to the eggs a sealing solution, the characteristics of the egg content and its edibi'lity are not perceptibly changed, due apparently to the fact that the action of the heat, while not noticeably coagulating the albumen within the inner skin, seemingly does coagulate the substance immediately adjacent the inner surface of the shell forming a resistant and sealing coating which,. in connection with the coating solution on the outer surface of the shell serves to ef-' fectually preserve the egg substance without further change, for long periods of time.

In the practical development of the proc highly desirable that a certain orderly procedure should be followed both to facilitate the rapidity with which the eggs may be treated and to prevent destruction of the eggs being processed, and therefore it is advisable to temper the :shell of the egg before it is dipped into the more highly heated solution, and to cool the eggs after such dipping to arrest the ac- :tion of the heat and leave the eggs ready for storage or shipment.

In practical operation it is preferred that the eggs shall be first dipped into a solution which is heated only to about 100 F. and kept immersed. therein for a period of ten seconds or thereabout, after which the eggs are immediately dipped in a solution heated -'to a degree in excess of 250 F orit may be even-as high as 280"F., in which solution they are immersed for a period of fifteen seconds or thereabout, and areimmediately afterward dipped into a cold solution. The dipping into the cold solution is not essential, but is desirable if the eggs are tobe kept for a long time, inasmuch as the cold solution informing aifinal coating and the closing of any of the pores of the egg that are still open and through which acteria might enter. The solution which is em. ioyed for dipping the eggs at the higher temperature must, if used at atmospheric pressure, be 'a liquid which has a 35 4 at being heated to the desired temperature high boiling point or a boiling point at the Such a liquid Is the liquid described in U. S.

Patent No. 999,589, granted August 1, 1911, and I have found from practical experience f that the liquid described in said patent is practically efiicient and may be raised to the temperature necessary at atmospherlc pressure. g

After the eggs have been finally dipped or treated they should be left to dry for a short period,v when they can be. ut into ordinary cases and stored until rea y for sale.

From experience'in the preservation of'- I claim and desire to secure by Letters Pateggs for long periods by the above described process, it is concluded that the hot solution not only kills very effectually the germs on the eggs shells, but by expanding the shells and opening the pores, lets out the air and immediatelycloses the pores by the sealing action before referred to.. When the solution employed forms a sealing coating on the outer surface of the shell it would seem that the shellfis sealed both from the inner andouter sides, giving a double protection against the entrance of bacterial life or the absorption or passage of gases 7 or fluid through the shell, with the result that deterioratlon from any'cause is eifectually prevented.

While the particular solution referred to in Patent 999,589, has been mentioned herein, it is obvious that other solutions capable andwhlch will'form a sealing coating may be used without departing from the invention. p e

Practical experience has shown that, eggs treated as herein described will keep in a fresh state 'of preservation and as long as ten months without being placed in cold storage or kee ing the temperature lower than between fty or sixty degrees during that period.

: While the high temperatures before referred to have been found'to give the most satisfactory results I-do not wish to be understood' asrestricting the lclaims, savewhere directly stated to such hlgh temperatures, for while practical experience extend-F ing over along period has shownthat the best commercial results are attained where the temperature employed is' at or above 250 F., 1t may be possible to employ a lower temperature with a'longer exposure of the eggs thereto.

The temperature, however,: {must be-considerably above that of boiling water or high enough to, destroy the sporej germs as well as the non-spore forming germs, or' to render thempractically innocuous, without causing adeterioration of the edible portion of the eg such as would render it unfit for any 0 the uses to which fresh eggs are ordinarily put. Such practical ex erience has demonstrated that eggs treated 1n accordance with this process will be preserved without change, for practically an unlimited time,'and when used may be treated just. as are fresh eggs, the process permitting of no chemical or bacterial changes and the coating material being itself of a non-changing, but edible character. Having thus described my iifvention what ent oi the United 'States is,

consists in coagulating the albumen of the egg content immediately in contact'with the inner side ofathe shellJwithout-affecting the rocess of preserving eggs which edible portion by suddenly subjecting the eggs to a higher temperature than that of boiling Water for a short-period of time, and

in applying a sealing coating to the outer side of the shell while in a heated condition.

2. The process of preserving eggs, which consists in immersing the eggsin a solution adapted to form a sealing coating and heated to a temperature of approximately 250 F. for a period of time suflicient only to coagulate thecalbumen content in immediate contact with the inner side of the shell and render innocuous the germ spores on the exterior of the shell without affecting the edible ortionpf the egg.

3. T e process of preserving eggs which consists in first immersing the eggs in a' solution heated to a comparatively low temperature (approximately 'F.) for a brief period of time to temper theshell and in' immediately. thereafter immersing the eggs in a solution heated to 250 F. or upward for a period of time insuflicient to noticeably coagulatethe albumen contents save in immediate proximity to'the shell, and in 'subse uently cooling said eggs.

4. he process 0 preserving eggs which consists in first tempering the shells by subjecting the eggs 'to a moderate degree of fvI'o'roReLAmEMoNT. Witnesses! WAI TER J. RowLEY, JAm sD.

heat, secondly, while still warm, immersing 4 

